Spicy Italian Sausage and Bean Soup

I call this Spicy Italian Sausage and Bean Soup my “one-pot redemption” because sometimes my life needs fewer dishes and more heat — and this soup gives both. It’s chunky, cozy, slightly spicy (like a text from your ex), and forgiving enough to handle whatever you find lurking in the back of the pantry. Perfect for weeknights when you want dinner that tastes like effort without actually doing all of the effort.

Full disclosure: the first time I made this my husband announced he was on kid-duty and then proceeded to hand the toddler a wooden spoon and a bowl of flour. Long story short, we had flour snow in the hallway, a toddler wearing a pot, and I served soup with a side of apology cookies. He still gets to call it “his” soup in our group chat, but I’m the one washing the pot. Yes, I bought a bigger pan after that.

Time-Saving Hacks

– Use pre-cooked sausage or packaged ground spicy sausage — because sometimes time is dinner’s main ingredient.
– Swap canned beans for whatever you already have. Rinse them unless you want bean juice drama.
– Saute and simmer in the same pan. Yes, your pan is too small. No, I won’t wash fewer dishes.
– Skip chopping and grab the frozen mirepoix — your knife skills can take a coffee break.
– If you’re rushing, toss everything in a slow cooker in the morning and return as a competent adult.

Serving Ideas

– Crusty bread: for scooping, swiping, and pretending you did fancy plating.
– Grated Parmesan and a drizzle of olive oil: optional crowning that makes you look like a chef who reads cookbooks.
– A crisp green salad: because you’ll want to claim this was a “balanced” meal.
– Serve with wine if the kids drove you nuts; serve with sparkling water if you want to feel virtuous.
– Or just bowl up, sit on the couch, and eat it like soup is the whole point of life — which, tonight, it is.

What to Serve It With

Me? I pair it with a loaf that fights back when I try to slice it thin. If you want to get fancy: garlic-rubbed toast, pickled peppers on the side, or a simple slaw for crunch. If you want to keep life simple, offer spoons and napkins and call it a night.

✔Tips & Mistakes

– Don’t overcook the sausage at the start; brown it, then let the soup finish the job.
– Taste as you go. If it’s bland, you probably just need salt and a tiny swig of vinegar to wake it up.
– If the soup gets too thick, add hot water or stock; if too thin, simmer a bit longer.
– I once added sugar by accident instead of salt. It was an interesting science experiment. Learn from me: read labels.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 3–4 days in an airtight container.
– Reheat gently on the stove — add a splash of water or broth if needed.
– Freezes well for up to 3 months; defrost overnight in the fridge.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it vegetarian: swap sausage for smoked tofu or mushrooms and add extra paprika.
– Want more heat? Add red pepper flakes, a squirt of hot sauce, or the fiery regret of last Thursday’s takeout.
– Beans not your thing? Lentils or barley will cozy right in.

Frequently Asked Questions

Spicy Italian Sausage and Bean Soup

A hearty soup with spicy sausage, beans, and vegetables, perfect for chilly days.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 lb Italian sausage, casings removed Use spicy or mild according to preference.
• ▢ 1 cup diced onion
• ▢ 2 cloves garlic, minced
• ▢ 1 cup carrots, diced
• ▢ 1 cup celery, diced
• ▢ 1 can cannellini beans, drained and rinsed
• ▢ 4 cups chicken broth
• ▢ 1 can diced tomatoes with juice
• ▢ 1 tsp dried basil Can substitute with fresh herbs for a vibrant flavor.
• ▢ 1 tsp red pepper flakes Adjust according to spice preference.
• ▢ 1 tbsp olive oil
• ▢ 0.5 tsp salt
• ▢ 0.5 tsp black pepper

Instructions

Preparation Steps

• In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned.
• Stir in the onion, garlic, carrots, and celery. Cook for about 5 minutes until vegetables are tender.
• Pour in the chicken broth and add the diced tomatoes, cannellini beans, basil, red pepper flakes, salt, and pepper.
• Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
• Taste and adjust seasoning before serving hot. Garnish with fresh parsley if desired.

Notes

This soup can be served with crusty bread for dipping. For a twist, try adding kale or spinach!